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  • 12 ounces skinless, boneless chicken breasts
  • 1/4 cup orange marmalade
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 1 8-ounce can whole water chestnuts
  • 12 slices bacon



Step 1

1.Cut chicken breasts into 24 bite-size pieces. For marinade, in a medium mixing bowl combine marmalade, soy sauce, ginger, and garlic powder. Add chicken pieces; cover and chill for 30 minutes.
2.Meanwhile, arrange bacon slices on the unheated rack of a broiler pan; broil 4 to 5 inches from the heat for 1 to 2 minutes or until partially cooked but not crisp. Drain off fat. Cool. Halve bacon slices crosswise.
3.Cut water chestnuts in half crosswise. Drain chicken pieces. Wrap each piece of bacon around a chicken piece and a water chestnut half; secure with a wooden toothpick. Place on the unheated rack of the broiler pan. Broil 4 to 5 inches from heat for 3 to 5 minutes or until chicken is no longer pink, turning once.

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